looking wet and clumpy inside - this comes from not letting the dough rest long enough. either overnight in the fridge or at least 1 hour at a warm place. And do NOT use baking powder, just take a piece of fresh yeast (or half a teaspoon of dry yeast), that will go better with the beer.
Exactly, use yeast, make stiffer dough. I have used beer, in addition to water in bread baking. Never with baking soda, always with yeast, the beer feeds the yeast like sugar would. Then you get nice airy bread.
I love seeing people experiment in the kitchen. It's such a joy for so many reasons. Keep baking dear. Learn, tweak, and grow as you go. Never stop. You're a beautiful blessing.
У меня сложилось впечатление,что хлеб получился непропеченым ,сыроватым и тяжёлым...Хотя, он имеет приятный внешний вид... Все -таки для выпечки хлеба лучше использовать хорошие дрожжи
Да, просто ко всему рецепту ещё и быстрые дрожжи добавить и дать постоять. .Удет горьковатый вкус, но немцы любят пиво, не удивлюсь, если и конфеты у них есть с пивной начинкой. Но интересно, надо попробовать.
@@Lot.Nethaja Я бы сделала, как Вы сказали, но убрала из рецепта разрыхлитель и поставила бы тесто еще на сутки в холодильник. Медленный процесс холодной ферментации теста убьёт горьковатый привкус.
I added crushed rosemary and it was absolutely wonderful. Thank you Jeff in North Carolina USA Ich fügte zerkleinerten Rosmarin hinzu und es war absolut wunderbar. Vielen Dank, Jeff, sehr viel Jeff und North Carolina, USA
Хлеб не пропекся и внутри полусырой…..Одна корочка аппетитная….. За старания конечно благодарю….. нужно попробовать немного больше муки добавить и вымесить хлеб ..
I live in Austin, Texas, USA. My husband has been a home brewer for over 30 years, but I have never tried to make bread with his beer. Thank you for this recipe, I’m sure it will be very good using one of his dark beers!
Take a block of room temp cream cheese add 1/4 cup heavy cream, whip with mixer. Then add, salmon, finely chopped nuts, fruits or chives etc. Think about the dark beer flavor…I actually, prefer this over a NY Bagel & Cream Cheese right from the city. PS-I would not use baking powder, maybe a little yeast. But that depends on your husband’s homemade beer, itself. Enjoy the adventures!
sounds great picking up beer and having artisan hamburger buns from the same store. In my imagination it's a place where everyone is on a first name basis and gets to listen to elevator music while checking out daisy dukes new almost buttoned up flannel
@@reinhildegerrer1133 meinen Sie dass der Teig etwas länger ruhen sollte? Und auch etwas weniger Bier nehmen, sodass der Teig nicht ganz so flüssig wird? (weil in dem Video wurde ja darauf hingewiesen, das bei 33 cl zu wenig war und deshalb auf 40 cl erhöht wurde)
It’s more of a sticky dough with less beer. Yours was more like a desert bread consistency that’s why it’s so dense and undercooked in the middle. I would have liked to see the recipe results as it was written. I’ll definitely give it a try. Interesting idea.
It looks like she used 350 degrees for a convection oven. Maybe hotter for a standard oven? Suggestions? Yes I agree it looks under cooked, but I want to try this. I am in Alberta, Canada
I should think it needs more mixing to bring the gluten out and resting so the properties in beer work through the gluten, ferment if you like so produce CO2 to help the dough rise and get more fluffy. That way it will further rise during baking. I’d also increase temperature to maybe 200*C first 20 mnts then lower to 180*C for the rest of the half hour.
Une bière filtrée ? Je ne vois pas l'intérêt du coup de la bière si elle n'a plus de levure dedans car c'est justement ça l'intérêt. Non ? Vous faites le pain liquide comme pour la préparation du pain sans gluten et vous ne laissez pas lever, ni dégazage, bref, ça va fermenter dans le ventre. La préparation du pain est complexe, j'en fais depuis des années, mais là non, désolée mais je ne le ferai pas.
Внутри непропекшийся и клёклый, режется с трудом. Тесто слишком жидкое и ему не дали постоять, подойти в тепле даже немного. Да, очень интересный рецепт).
Adelaide, Australia. Thank you for your recipe. I used to make beer bread 40+ years ago & forgot the recipe. We have a lovely, yeast-y beer (ale) here brewed in the bottle which works beautifully. I cant wait to bake this recipe !
La levadura tiene que ser “de panadería” y hay que activarla antes. Se hace añadiendo la levadura (fresca o seca) en un poco de la cerveza que se vaya a usar, a temperatura ambiente y removiendo un poco, dejando reposar unos minutos (saldrán burbujas). Solo echa 330ml de cerveza para que no quede tan líquida la masa. También es bueno dejar repostar la masa unas horas. Al principio de la cocción, el horno tiene que estar a alta temperatura y cuando vaya a la mitad, bajar un poco hasta el final de la hornada. Tal cual lo ha hecho, sin dejar repostar, usando levadura de repostería que no es adecuada para hacer pan, exceso de líquido,…. Le ha quedado un pan con buen aspecto exterior y hormigón de encofrado en el interior!!! Espero que tengas más éxito con tu pan! Saludos
@@gerriebell2128 só no visual ficou claro que é uma receita com 100% de ser um fracasso, eu particularmente não vou desperdiçar tempo e dinheiro investindo nesta decepção, aconselho vc ao mesmo. Todo caso, boa sorte!
Honestamente no, no tiene una pinta deliciosa. La masa no tiene nada de aire, está apelmasada y húmeda. Y con la cantidad de sal que ha añadido a la masa, tiene pinta de que debe ser un salitre (probablemente tambien por eso la masa no ha subido nada y parece húmeda y pegajosa).
@@LindaMandel543 да здесь, уже при замесе было видно, что его есть нельзя. Пусть у нас поучатся хлеб выпекать, особенно такой, какой пекли в деревне в печи. Домашний. Сейчас и у нас стали выпекать на хлебзаводах не очень вкусный и хороший хлеб. Названий много, есть нечего. В СССР названий у хлеба было мало, но зато готовили по ГОСТу. Вот это был хлеб!
Escribo desde España. Hace mucho tiempo que hago el pan en casa y casualmente aprendí en un libro alemán que me prestaron en la biblioteca de mi pueblo . También hago bollos para el desayuno y unos deliciosos rollitos de anís. Tu receta me parece muy acertada y la voy a probar pues siempre me ha gustado mucho el pan. Gracias por divulgar tu receta. Desde España, un saludo.👏👏👏👍🇪🇦
try a double rise on your dough. give the yeast in the beer a chance interact. perhaps put dough in the fridge overnight, take out in morning, add a couple stretch and folds separated by 30 minutes (like when making sourdough bread). then bake at high temperature 450 for 20 minutes, then 410 until done. the bread should result in a nice crumb and a crisp crust.
@@casual454t1 the folding and stretching should provide more gluten structure as she proceeds. the dough may still be wet, but more manageable hopefully ..
@@casual454t1 hopefully the stretches and folds will build gluten structure enough and make the dough easier to handle. we won’t know until she tries ..
Hello, I'm from Minnesota, USA. Thank-you, as I'm intrigued about beer in the bread batter. Hopefully, after this latest snow storm, I'll be able to get to the store and get the ingredients to try your recipe. Peace, hope and joy to you.
My family has been doing this for 40+ years. Beer Bread 3 cups of self-rising flour 2 tbsp sugar 1 bottle of light colored beer Bake @ 350 for 1 hr You can even add 1 cup of honey to the mix. Just bump your baking time to 1 hr 20 mins. I call this Honey Beer Bread!
Just milled some wheat this morning and going to give this a try. Since it is a batter quick bread will use soft wheat. At a latter date will use hard wheat and 100% hydration with multiple foldings. Will see what happens but I always try a recipie as written first before making changes.😀 New York
I’ve been making Beer Bread for years, recipe from my grandmother. Beer, self rising flour, sugar that’s it. 1 stick of butter, melted to pour over top. It’s awesome ❤
3 c. Self rising flour, 3/4 c. Sugar, 2 - 12 oz. room temperature beer of your choice, 1 stick salted melted butter. Combine flour & sugar, mix. Pour 1 full bottle of beer in first. Stir, will be very thick. Then I probably use about half of the other beer, not all of it. You want a somewhat smooth thick batter..not cake mix. Your making bread, not cake. Pour batter in a greased & floured loaf pan. Bake @ 350 degrees for 45 mins. In the meantime melt 1 stick of butter, when 45 mins is up take bread out, pour ‘all’ of the butter on top, put back in oven 15 mins more. Done! I will set the bread loaf pan on a sheet pan when I pour the butter on top, sometimes it will kinda bubble over. Any kind of beer will work, I’ve used several. Have not tried any craft beer, so I stick with what I know works for me. You cannot taste the beer but depends on what you use it will bring its own mild suttle flavor. My go to is Bud light or Miller light. My friends know if they leave beer at my house it gets used for beer bread!! Regular white sugar..never tried anything else and I won’t. I’ve also made mini muffins, those are addictive, spray your pan bake these about 25 mins. Only bread I make cause it’s so easy. Hope y’all enjoy 😊
Denizli - Türkiye. Birçok tarifinizi izledim. Bu defa sonuc pek iyi olmadı sanırım. Sonradan eklenen sıvı ekmeğin hamur ve sıkı olmasına neden oldu. Elinize sağlık...🙏🙋
Yes, all flours are different but there are rules with which to work that apply to all cooking. The amount of flour in this recipe totalled 3oogr which is right for a finished 400gr loaf. 400gr of flour makes a sandwich loaf which is around 600gr. The amount of liquid for 300gr of flour should only be 180ml +/- 50ml depending on the flour and the process. Otherwise, the loaf will be doughy and overly moist with no crumb structure. It's the raising agent that produces the crumb texture during the cooking time with the evenly and finely dispersed airholes. Some of the water may be exchanged for oil. After suitably timed prooving (ie overnight at least but best over 2-3days), sourdough type dough can be placed in a cold oven in a heavy oiled pot with a lid and allowed to develop slowly up to heat so the sides don't cook too fast at the beginning. If the sides cook too fast, they prevent even raising of the loaf. The middle that cooks last has to split to expand because it cooked at the right speed and displays the height to which the loaf may have risen if the oven was not too hot at the beginning. Cooking time causes the excess moisture to evaporate out to leave a nice dry even crumb. This is why sourdough loaves have that big cut along the middle of the loaf to facilitate the expansion of the loaf at cooking time and let out excess moisture. Another way to insulate a small sized loaf like the one in this recipe is to use a heavy pan which prevents the quick cooking of the sides. To utilize the speed aspect of a beer bread recipe combined with the hot oven cooking technique, far more raising agent is required. 1 teaspoon per cup (150gr) of flour as a minimum so it froths right from the beginning of prooving or 7gr of dried yeast per 300gr flour = one sachet but requiring 2 proovings. The first prooving of the yeast can be done in most of the liquid in a tall jar that contains the frothing then poured into the flour and stirred. It should begin rising immediately. The yeast in the beer adds to the lightness and taste of the finished loaf. An alternative is to just use self-raising flour and beer, commercial lemonade or soda water and make scones (or biscuits as they are called in the USA) or damper (Australian) which has an even finer texture and sweeter flavour. That method uses a very hot oven 200c-220c as the portions are small, heat through very quickly and rise evenly. The damper is cooked in a heavier pan with lid in a slightly slower oven or dutch oven or camp oven pot.
Прекрасен хляб, без месене и много лесна и бърза рецепта. Приготвих, спазих времето за печене, стана отличен и вкусен хляб. Благодаря :) Поздрави от България :)
Amazing! I am from the U.S., and I love this. My husband and I are always looking for recipes that can be cooked over an open campfire. This looks perfect for making in an iron pan.
Очень аппетитно! Сколько живу и готовлю, самое большое удовольствие получаю именно от собственноручно выпеченного хлеба. Вот уж и правда: хлеб всему голова!Danke!🍁
BACANA, MAS VOU COLOCAR 1 colher de sobremesa DE FERMENTO, para ficar mais aerado. 😋😋 De Belo Horizonte BR. (Nao cresceu, entao vou colocar 1 colher de sopa, igual uso no bolo salgado).
Just for those new to baking bread, she did not do it wrong (just putting that out now) but it is easier to adjust the dough if it is too thin by adding flour than by adding liquid for too thick. Dough simply does not want to absorb added liquids. She added it early enough though before it was fully mixed.
@@hurdygurdyguy1 And then what goes into the flour if you drink it first? Seems like passing the beer trough the kidneys first would give an undesirable flavor…😂😂😂
Amo fazer pão.O aroma de pão assando é " aconchegante". Ja fiz pão de cerveja escura mas com fermento biologico. Sem duvida vou fazer este. Sou da cidade de Porto Alegre. estado do Rio Grande Do Sul, Brasil
I agree with some of the critiques. But, on the other hand, I learned a lot from the critiques, so thank you for posting this video! Also, bread comes in many styles. Yours is not wrong. It is simply different from many of the light and fluffy bread styles that dominate the commercial market place. I will try your recipe without modifying it (too much). Thank you for the recipe and the video! I'm in Los Angeles, California. 🌞
It looked a bit uncooked in the middle, I think I'd have used a taller tin also. This looks ok for dipping in olive oil and balsamic vinegar or similar, but not really for sandwiches etc. Not sure how you'd ensure the inside was cooked more without the outside burning perhaps just longer at a lower temperature? Good video though Thanks from London England 👍❤️🏴 🙏
Если бы пиво ещё было натуральное,))а то ведь в нем сплошная химия.Думаю его надо было бы сначала под крышкой запечь,что бы о поднялся и пропекся.затем крышку открыть и довести до корочки.А так,хорошая идея.Быстрый хлеб.Только пиво должно быть крафтовым,на мой взгляд.
Обожаю ваши рецепты. Они понятны и вполне выполнимы. Но вот этот хлеб , конкретно , не зашёл. Просто пиво не люблю. А вообще большое спасибо за ваш труд и время.
looking wet and clumpy inside - this comes from not letting the dough rest long enough. either overnight in the fridge or at least 1 hour at a warm place. And do NOT use baking powder, just take a piece of fresh yeast (or half a teaspoon of dry yeast), that will go better with the beer.
Мокрый от того,что тесто жидкое,нужно более крутой замес и конечно отдохнуть после замеса не 5 минут!
Exactly, use yeast, make stiffer dough. I have used beer, in addition to water in bread baking. Never with baking soda, always with yeast, the beer feeds the yeast like sugar would. Then you get nice airy bread.
You’re absolutely right! 👍
Ok!
România!
I love seeing people experiment in the kitchen. It's such a joy for so many reasons. Keep baking dear. Learn, tweak, and grow as you go. Never stop. You're a beautiful blessing.
У меня сложилось впечатление,что хлеб получился непропеченым ,сыроватым и тяжёлым...Хотя, он имеет приятный внешний вид...
Все -таки для выпечки хлеба лучше использовать хорошие дрожжи
😡😡😡😡😡😡
Да, просто ко всему рецепту ещё и быстрые дрожжи добавить и дать постоять. .Удет горьковатый вкус, но немцы любят пиво, не удивлюсь, если и конфеты у них есть с пивной начинкой. Но интересно, надо попробовать.
Если пиво "живое" то тесту можно дать подойти и хлеб получиться пышнее
@@Lot.Nethaja Я бы сделала, как Вы сказали, но убрала из рецепта разрыхлитель и поставила бы тесто еще на сутки в холодильник. Медленный процесс холодной ферментации теста убьёт горьковатый привкус.
Naprawdę dobry i szybki
Sending a thank you (danke) from Oklahoma, USA
I added crushed rosemary and it was absolutely wonderful.
Thank you
Jeff in North Carolina USA
Ich fügte zerkleinerten Rosmarin hinzu und es war absolut wunderbar. Vielen Dank, Jeff, sehr viel Jeff und North Carolina, USA
Imaginatelo con albahaca...
Хлеб не пропекся и внутри полусырой…..Одна корочка аппетитная….. За старания конечно благодарю….. нужно попробовать немного больше муки добавить и вымесить хлеб ..
И дать тесту подняться... И только тогда... И видимо дать нормально запечься...
🇷🇺 Самара
Ужас. Как такое можно показывать.
Very dense bread.Dough should rise.You need to watch recipes ,there are some very good bread making vlogs on TH-cam.
@@valter31 а с чего ему подыматься?от пива?!
@@DEYA056 ну это смотря какое у вас пиво..., А так если не пастеризованное и натуральное там дрожжевых грибков более чем..
I will try this. I like a coarse, heavy bread, and I think I can tweak the recipe a little to get what I want. Thank You!
Exelente !..saludos desde Quito Ecuador !¡
I live in Austin, Texas, USA. My husband has been a home brewer for over 30 years, but I have never tried to make bread with his beer. Thank you for this recipe, I’m sure it will be very good using one of his dark beers!
Take a block of room temp cream cheese add 1/4 cup heavy cream, whip with mixer. Then add, salmon, finely chopped nuts, fruits or chives etc. Think about the dark beer flavor…I actually, prefer this over a NY Bagel & Cream Cheese right from the city. PS-I would not use baking powder, maybe a little yeast. But that depends on your husband’s homemade beer, itself. Enjoy the adventures!
Start selling it in the brewery...??
let us know how it turns out.
sounds great picking up beer and having artisan hamburger buns from the same store. In my imagination it's a place where everyone is on a first name basis and gets to listen to elevator music while checking out daisy dukes new almost buttoned up flannel
@@death_witch I like bread when I drink..damn dude calm down it was a joke
Sehr einfache Zubeteitung, ich werde es probieren. Weiter so! Herzliche Grüße aus Deutschland 👍
Isn't it bitter?
Классный рецепт спасибо просто и доступно
Любите тоже тяжелое и невыросшее сырое тесто? Идите на нормальные каналы и учитесь печь хлеб, а не у этого клоуна.
Ich werde das probieren
May be if u add lesser beer to make a dough, leave it to proof for longer before shaping and baking it then it may come out a little lighter?
Это правильно, тесто должно постоять 30- 40 минут и подняться и только затем можно будет ставить печь
Stimmt,zu wenig Ruhezeit und zu flüssig. Das Mehl muss sich entspannen
Si, ademas de usar levadura para hacer pan y no la de repostería!
@@reinhildegerrer1133 meinen Sie dass der Teig etwas länger ruhen sollte? Und auch etwas weniger Bier nehmen, sodass der Teig nicht ganz so flüssig wird? (weil in dem Video wurde ja darauf hingewiesen, das bei 33 cl zu wenig war und deshalb auf 40 cl erhöht wurde)
Muy sencilla receta, la prepararé muy pronto, gracias por compartir, un cordial saludo desde México 🇲🇽
It’s more of a sticky dough with less beer. Yours was more like a desert bread consistency that’s why it’s so dense and undercooked in the middle. I would have liked to see the recipe results as it was written. I’ll definitely give it a try. Interesting idea.
I reckon the oven needs to be a bit hotter. Like with scones.
It looks like she used 350 degrees for a convection oven. Maybe hotter for a standard oven? Suggestions? Yes I agree it looks under cooked, but I want to try this. I am in Alberta, Canada
@@barbaramoffat2635 , maybe less beer would make the bread " dryer " ?
Creo que te faltó el doble, más LEVADURA, Y NO TANTA CERVEZA... Y le habría quedado esponjoso y cocido....
I should think it needs more mixing to bring the gluten out and resting so the properties in beer work through the gluten, ferment if you like so produce CO2 to help the dough rise and get more fluffy. That way it will further rise during baking. I’d also increase temperature to maybe 200*C first 20 mnts then lower to 180*C for the rest of the half hour.
Vancouver Canada ser intresand werde es brobiren
Зачем разрыхлитель? Он на основе соды и а сода будет подавлять действие дрожжей, которые в пиве. Или на соде или на пиве.
Это пиво фильтрованное. Дрожжей в нем нет.
На вкус не знаю,а на вид не важныйДа ещё обойдется хлеб дороже ,потомучто пиво дорогое нынче
Une bière filtrée ? Je ne vois pas l'intérêt du coup de la bière si elle n'a plus de levure dedans car c'est justement ça l'intérêt. Non ? Vous faites le pain liquide comme pour la préparation du pain sans gluten et vous ne laissez pas lever, ni dégazage, bref, ça va fermenter dans le ventre. La préparation du pain est complexe, j'en fais depuis des années, mais là non, désolée mais je ne le ferai pas.
Хлеб получился сырой, не пропёкся, внутри как тесто.
Это не хлеб
Love yov video ❤❤
Интересный рецепт, обязательно попробую. Спасибо.
Интересно только то пшеничной муки получится?
Внутри непропекшийся и клёклый, режется с трудом. Тесто слишком жидкое и ему не дали постоять, подойти в тепле даже немного. Да, очень интересный рецепт).
Ich komme aus Oregon, USA. Danke.
Parabéns! Receita fácil. Sou de Montenegro, Rio Grande do Sul, Brasil.
Adelaide, Australia. Thank you for your recipe. I used to make beer bread 40+ years ago & forgot the recipe.
We have a lovely, yeast-y beer (ale) here brewed in the bottle which works beautifully. I cant wait to bake this recipe !
Coopers with flour? What a mix!! lol
Cooper's Sparkling Ale by any chance?
Muito rápido, parece crocante,se não tiver cerveja , posso colocar o
outra bebida? Sou do Brasil.
I was thinking of Coopers while watching
Something tells me a good Cooper's would be better drank than put in bread!
Hola de Chile 🇨🇱, región de Atacama, gracias por la receta la pondré en práctica. Cariños y bendiciones. 🇨🇱❤️
De Argentina...perfecto
Fácil.....me encanta!!!!!!!
Looks great. Going to give it a try this weekend. Going to be looking for more of your recipes. We're from Tullahoma, Tennessee. USA
Soy de Barcelona ( España), el pan tiene una pinta deliciosa y muy fácil, mañana mismo la pruebo, gracias por compartir ☺️
Poor favor diganos como es, si es bueno o no. Gracias!
La levadura tiene que ser “de panadería” y hay que activarla antes. Se hace añadiendo la levadura (fresca o seca) en un poco de la cerveza que se vaya a usar, a temperatura ambiente y removiendo un poco, dejando reposar unos minutos (saldrán burbujas).
Solo echa 330ml de cerveza para que no quede tan líquida la masa.
También es bueno dejar repostar la masa unas horas.
Al principio de la cocción, el horno tiene que estar a alta temperatura y cuando vaya a la mitad, bajar un poco hasta el final de la hornada.
Tal cual lo ha hecho, sin dejar repostar, usando levadura de repostería que no es adecuada para hacer pan, exceso de líquido,…. Le ha quedado un pan con buen aspecto exterior y hormigón de encofrado en el interior!!!
Espero que tengas más éxito con tu pan!
Saludos
@@gerriebell2128 só no visual ficou claro que é uma receita com 100% de ser um fracasso, eu particularmente não vou desperdiçar tempo e dinheiro investindo nesta decepção, aconselho vc ao mesmo. Todo caso, boa sorte!
Honestamente no, no tiene una pinta deliciosa. La masa no tiene nada de aire, está apelmasada y húmeda. Y con la cantidad de sal que ha añadido a la masa, tiene pinta de que debe ser un salitre (probablemente tambien por eso la masa no ha subido nada y parece húmeda y pegajosa).
Спасибо за отличный рецепт
Shume e thjeshte 💝te pergezoje shendet nga shqiperia❣❣❣
Видно же что хлеб клёклый.
Qué genio!! Voy a hacerlo con seguridad, gracias por compartir sus conocimientos👍
Sehr leckeres Rezept!!! Danke!
🥰Magyarország
Herzlichen Dank für so ein wertvolles Video
Thank you for your recipe. Will attempt to make this weekend. Blessings and Love. 😊
👍😁
ХЛЕБ, БОЛЬШЕ НЕ ПОКУПАЮ, ПЬЮ ОДНО ПИВО !!! СПАСИБО ЗА РЕЦЕПТ !!!
😄😋👍
Юморист 😆😆😆😆👍
Спасибо,Золотко мое! Завтра за пивом и спеку!!! Без без болтовни хватило описания! Супер рецепт! Здоровья вам!
Как результат ?
Не выпейте по дороге!
Какой то непонятно глиняный.!? Может подольше подержать хлеб в печке?
@@LindaMandel543 да здесь, уже при замесе было видно, что его есть нельзя. Пусть у нас поучатся хлеб выпекать, особенно такой, какой пекли в деревне в печи. Домашний. Сейчас и у нас стали выпекать на хлебзаводах не очень вкусный и хороший хлеб. Названий много, есть нечего. В СССР названий у хлеба было мало, но зато готовили по ГОСТу. Вот это был хлеб!
@@sviatlanastankevich3238 Jak tam mordowanie Ukraińców?!
Watching from Southampton, England 🇬🇧. Nice video and a recipe I might actually try! Thank you.
Escribo desde España. Hace mucho tiempo que hago el pan en casa y casualmente aprendí en un libro alemán que me prestaron en la biblioteca de mi pueblo . También hago bollos para el desayuno y unos deliciosos rollitos de anís. Tu receta me parece muy acertada y la voy a probar pues siempre me ha gustado mucho el pan. Gracias por divulgar tu receta. Desde España, un saludo.👏👏👏👍🇪🇦
Pão diferente , muito bom .
Sou de São Paulo , Brasil !!.
Abraços !!
Receta muy increíble, rápida, sin amasar, me encanta
Αψητο!
Von Buenos Aires, Argentina
try a double rise on your dough. give the yeast in the beer a chance interact. perhaps put dough in the fridge overnight, take out in morning, add a couple stretch and folds separated by 30 minutes (like when making sourdough bread). then bake at high temperature 450 for 20 minutes, then 410 until done. the bread should result in a nice crumb and a crisp crust.
you are very polite by providing her a constructive idea to fix the error ...if she notices it.
Mitchell, wasn't that dough too runny to knead? Even if it sat over night?
@@casual454t1 the folding and stretching should provide more gluten structure as she proceeds. the dough may still be wet, but more manageable hopefully ..
@@casual454t1 hopefully the stretches and folds will build gluten structure enough and make the dough easier to handle. we won’t know until she tries ..
Я не немец, Петров вы же русские, почему на Немо?
Большое спасибо за прекрасный рецепт!
Хорошо что она его разрезала . Внутри он совершенно глизкий и не воздушный . Умеют же люди выдавать желаемое за действительное .
Благодарю за рецепт 💖
thanks for sharing😊
Hi its Albert from Hong Kong
Hello, I'm from Minnesota, USA. Thank-you, as I'm intrigued about beer in the bread batter. Hopefully, after this latest snow storm, I'll be able to get to the store and get the ingredients to try your recipe. Peace, hope and joy to you.
Danke furs Rezept komme aus Du.
Sou de Petrópolis, Rio de Janeiro - Brasil.
Receita maravilhosa! 😍
Warszawa
Bom 🌎 Itumbiara coiais 🇧🇷dia ☕💃💃🍞🍞🍞fé fé luz 🕊️💎
My family has been doing this for 40+ years.
Beer Bread
3 cups of self-rising flour
2 tbsp sugar
1 bottle of light colored beer
Bake @ 350 for 1 hr
You can even add 1 cup of honey to the mix. Just bump your baking time to 1 hr 20 mins. I call this Honey Beer Bread!
Desde Palpalá, Jujuy, Argentina. Voy a probar esta receta. Gracias. Abrazo.
Gostei do modo de fazer e da apresentação ,vou esperimentar.Santa Catarina , Brasil.
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes ❤️❤️👍🌷❤️😘👍
😍 Super 😍 Danke ❤❤❤
Beautiful bread, but it looks undercooked inside
I’m going to try it. Looks delicious! Knox County Indiana USA
Just milled some wheat this morning and going to give this a try. Since it is a batter quick bread will use soft wheat. At a latter date will use hard wheat and 100% hydration with multiple foldings. Will see what happens but I always try a recipie as written first before making changes.😀 New York
We call that Damper here in Australia cooked in a camp oven for over a hundred years now , I love everything you cook ✌️❤️🇦🇺🦘🍞🍺
I have been looking for a quick, easy bread to bake and will definitely try this recipe. Many thanks. From Brisbane, Australia.
……wieder prima gemacht, vielen Dank und Grüße aus Berlin !
I’ve been making Beer Bread for years, recipe from my grandmother. Beer, self rising flour, sugar that’s it. 1 stick of butter, melted to pour over top. It’s awesome ❤
How much beer? What kind? How much flour? How much sugar? 🙂
I would love to know the measurements for this. That sounds interesting!
3 c. Self rising flour, 3/4 c. Sugar, 2 - 12 oz. room temperature beer of your choice, 1 stick salted melted butter.
Combine flour & sugar, mix. Pour 1 full bottle of beer in first. Stir, will be very thick. Then I probably use about half of the other beer, not all of it. You want a somewhat smooth thick batter..not cake mix. Your making bread, not cake. Pour batter in a greased & floured loaf pan. Bake @ 350 degrees for 45 mins. In the meantime melt 1 stick of butter, when 45 mins is up take bread out, pour ‘all’ of the butter on top, put back in oven 15 mins more. Done!
I will set the bread loaf pan on a sheet pan when I pour the butter on top, sometimes it will kinda bubble over.
Any kind of beer will work, I’ve used several. Have not tried any craft beer, so I stick with what I know works for me. You cannot taste the beer but depends on what you use it will bring its own mild suttle flavor. My go to is Bud light or Miller light. My friends know if they leave beer at my house it gets used for beer bread!!
Regular white sugar..never tried anything else and I won’t.
I’ve also made mini muffins, those are addictive, spray your pan bake these about 25 mins.
Only bread I make cause it’s so easy. Hope y’all enjoy 😊
Have to correct myself…I did try one craft beer long time ago…Killians Red, it was awesome. I just keep to the cheaper stuff now.
Hola!
No se puede hacer en microondas?
To prevent the giant crack, add a few knife slices to the top for gas venting just before baking.
that's a good tip 👌👍
Yes it reminds me of an earthqauke huge gap
I'll be making this!!! Easy and it looks delicious!!!
Watching from Reading in UK. Great programs.
Спасибо за быстрый рецепт. Привет всем из любимой Украины
¡Desde Centroamerica rezamos por ustedes !🙏
From San Diego, CA, USA We watch the news in horror all the time we pray and wish Ukraine victory. Ukrainian people are COURAGEOUS!
❤🇺🇦❤🇺🇦❤🇺🇦❤
Puedes hacer un pan negro alemán, recuerdo que es un poco húmedo y un sabor aciditp muy rico. Gracias saludos desde México
Soy de Guadalajara y me encantan tus recetas. Por favor danos más con cereales integrales. Saludos
rất cảm ơn bạn,dễ làm quá,nai tôi sẽ thực hiện
Hello! Nice recipe. I'm watching from Los Angeles, CA, USA. Thank you!
Denizli - Türkiye. Birçok tarifinizi izledim. Bu defa sonuc pek iyi olmadı sanırım. Sonradan eklenen sıvı ekmeğin hamur ve sıkı olmasına neden oldu. Elinize sağlık...🙏🙋
Τέλεια συνταγή με όλες τις λεπτομέρειες της επιτυχίας συγχαρητήρια!!!!!!!!!! 👍
Yes, all flours are different but there are rules with which to work that apply to all cooking.
The amount of flour in this recipe totalled 3oogr which is right for a finished 400gr loaf. 400gr of flour makes a sandwich loaf which is around 600gr. The amount of liquid for 300gr of flour should only be 180ml +/- 50ml depending on the flour and the process. Otherwise, the loaf will be doughy and overly moist with no crumb structure. It's the raising agent that produces the crumb texture during the cooking time with the evenly and finely dispersed airholes. Some of the water may be exchanged for oil.
After suitably timed prooving (ie overnight at least but best over 2-3days), sourdough type dough can be placed in a cold oven in a heavy oiled pot with a lid and allowed to develop slowly up to heat so the sides don't cook too fast at the beginning. If the sides cook too fast, they prevent even raising of the loaf. The middle that cooks last has to split to expand because it cooked at the right speed and displays the height to which the loaf may have risen if the oven was not too hot at the beginning. Cooking time causes the excess moisture to evaporate out to leave a nice dry even crumb. This is why sourdough loaves have that big cut along the middle of the loaf to facilitate the expansion of the loaf at cooking time and let out excess moisture. Another way to insulate a small sized loaf like the one in this recipe is to use a heavy pan which prevents the quick cooking of the sides.
To utilize the speed aspect of a beer bread recipe combined with the hot oven cooking technique, far more raising agent is required. 1 teaspoon per cup (150gr) of flour as a minimum so it froths right from the beginning of prooving or 7gr of dried yeast per 300gr flour = one sachet but requiring 2 proovings. The first prooving of the yeast can be done in most of the liquid in a tall jar that contains the frothing then poured into the flour and stirred. It should begin rising immediately. The yeast in the beer adds to the lightness and taste of the finished loaf.
An alternative is to just use self-raising flour and beer, commercial lemonade or soda water and make scones (or biscuits as they are called in the USA) or damper (Australian) which has an even finer texture and sweeter flavour. That method uses a very hot oven 200c-220c as the portions are small, heat through very quickly and rise evenly. The damper is cooked in a heavier pan with lid in a slightly slower oven or dutch oven or camp oven pot.
ClissaT excellent explanation
Спасибо, профессионально объяснили.
I Agree..the recipe is totally wrong.
Wow I am impressed!! Thank you
start your own channel then
Excelente receta. Saludos desde Guadalajara Jalisco México.
Тесто жидковато и время в духовке нужно побольше. А так - любопытный рецептик!
Точно, он совершенно не пропёкся внутри.
Не пропечён внутри...какой хм-хм?
Das ist ein magisches Rezept! Ich gratuliere! Prima! Bin Italiener, aber schreibe auf Deutsch und wohne in Caracas! hahahahahaha!
Das kommt mir spanisch vor 😂
Наверно это очень просто и ... вкусно. А если пиво не свежее, а простояло. Перекисло. Выбрасывать жалко... вот то можно использовать!
Me encantan tus recetas❤
Your title is a little misleading. I clicked because I was curious how it would turn out with ONLY beer and flour.
Прекрасен хляб, без месене и много лесна и бърза рецепта. Приготвих, спазих времето за печене, стана отличен и вкусен хляб. Благодаря :) Поздрави от България :)
eu também quero...
болгария бы лучше помолчала - уж больно она мерзкая
Amazing! I am from the U.S., and I love this. My husband and I are always looking for recipes that can be cooked over an open campfire. This looks perfect for making in an iron pan.
I was thinking a shallow Dutch oven, cast iron of course.
GREAT RECIPE! Dallas, Texas USA. I can't wait to try this recipe!
Ich kann mir vorstellen, dass es so kompakt sehr gut schmeckt, aber das Innenleben sieht aus, als wäre es noch zu feucht!
Oi bel2hover me segue culinaria Rondonópolis tem várias receitas práticas DEUS ABENÇOE VC
Was going to say that too
Find ich gerade lecker,so schön klietschig🤗
Владивосток
@@tinakohaupt6911 Que esponjoso lo ves? Esta crudo y hecho un cemento
Привет из России! Спасибо огромное за Ваши рецепты! Они самые лучшие!
Что писать не правду,хлеб отвратительного вида,как сама буханка так и на срезе,вероятно сомнительного вкуса
Очень аппетитно! Сколько живу и готовлю, самое большое удовольствие получаю именно от собственноручно выпеченного хлеба. Вот уж и правда: хлеб всему голова!Danke!🍁
An easy recipe to follow, thank you for sharing it for everyone. Regards. Ken Robinson. Wirral UK.
That looks SO good! I want to eat that with orange marmalade!
BACANA, MAS VOU COLOCAR 1 colher de sobremesa DE FERMENTO, para ficar mais aerado. 😋😋 De Belo Horizonte BR. (Nao cresceu, entao vou colocar 1 colher de sopa, igual uso no bolo salgado).
Qual seria o fermento de pão ou de bolo,?
@@nadilnorbiato6090 De bolo, como vc viu no video que nao deixa crescer (as 2 vezes de 30 minutos) entao so pode o fermento quimico (po royal)
Quedó la masa como un masa mal cosinada
Legal mesmo! Muito fácil de fazer!😋😋Moro na.cidade de Brotas, estado de São Paulo. Brasil!😍😍
Je vais faire cette recette je vis en France à maintenon 28.
Из Красноярска
Здравствуйте!Внешний вид очень хорош .Но вот при разрезе видно что он сырой как пластелин.Попробуйте на дрожжах.Мой вам совет.Я из Крыма.Россия.
Gracias. Se ve rico. Hare este pan. Te veo desde Ecuador.
Just for those new to baking bread, she did not do it wrong (just putting that out now) but it is easier to adjust the dough if it is too thin by adding flour than by adding liquid for too thick. Dough simply does not want to absorb added liquids. She added it early enough though before it was fully mixed.
Mm looks good, I'm going to try this, thanks 😊
The biggest error she made was not drinking the beer first!!! 🤣
@@mug2y be cheaper buying 5 of them
@@hurdygurdyguy1 And then what goes into the flour if you drink it first? Seems like passing the beer trough the kidneys first would give an undesirable flavor…😂😂😂
do you have to use whole grain flour for this or can you start off using plain flour or self raising flour
Amo fazer pão.O aroma de pão assando é " aconchegante". Ja fiz pão de cerveja escura mas com fermento biologico. Sem duvida vou fazer este. Sou da cidade de Porto Alegre. estado do Rio Grande Do Sul, Brasil
Olá, eu ia perguntar exatamente sobre o fermento. Essa receita é com fermento de bolo ???
@@mariadapenhasoaresbragarei3452 sim
ELINIZE KOLUNUZA SAĞLIK ÇOK GÜZEL OLDU . TÜRKIYE ISTANBULDAN KATILIYORUM
WTF is organic yeast has the world gone completely mad its frigging yeast
I agree with some of the critiques. But, on the other hand, I learned a lot from the critiques, so thank you for posting this video! Also, bread comes in many styles. Yours is not wrong. It is simply different from many of the light and fluffy bread styles that dominate the commercial market place. I will try your recipe without modifying it (too much). Thank you for the recipe and the video! I'm in Los Angeles, California. 🌞
thank you very much for your idea of bread making. I'll try it, only I don't like much beer. With a light beer this could work also. Danke sehr.
I love your recipes & the bread looks so wonderful. I am from Kentucky in the US
Здравствуйте, а как делать чтоб хлеб не разворачивается в верху?
Je demande la même chose. Bonne soirée
Надо просто сделать надрез и темпиратура в печи должна медленно подниматься, а так если сильногорячо он и трескается, такое мое мнение.
¡Me encantó la receta! ¡ Y se ve muy fácil!. Ayudan bastante los subtítulos. Saludos 🇨🇴
Україна, Дніпро
From ericeira Portugal. You put the beer for what . The cost of this brad is expensive, i think
Dá água na boca!
i’m watching from rockwall texas and i will try this! thank you
It looked a bit uncooked in the middle, I think I'd have used a taller tin also. This looks ok for dipping in olive oil and balsamic vinegar or similar, but not really for sandwiches etc. Not sure how you'd ensure the inside was cooked more without the outside burning perhaps just longer at a lower temperature?
Good video though
Thanks from London England 👍❤️🏴 🙏
Big cracked on top. There is a problem in cooking this bread How do you make sandwiches?
Cover with baking foil for the last 15 minutes.
Я ДАВНО ИСКАЛ ТАКОЙ рецепт . Браво
Внутри липкий т мокрый
Ich stamme aus den USA, Bundesstaat Utah. I want to try this recipe! Thanks.
I use this basic recipe for pancakes! The beer Gives it a buttermilk or sourdough flavor. Add an egg for more protein. 😋
А почему лопнул сверху хлебушек?И внутри как кирпич тугой и мокрый на вид.👎🇧🇾
Тесто слишком жидкое поэтому его разодрало
Вероятно , что без дрожжей . Не поднялось . Получилась клецка
Если бы пиво ещё было натуральное,))а то ведь в нем сплошная химия.Думаю его надо было бы сначала под крышкой запечь,что бы о поднялся и пропекся.затем крышку открыть и довести до корочки.А так,хорошая идея.Быстрый хлеб.Только пиво должно быть крафтовым,на мой взгляд.
Ну не умеют немцы хлеб печь.
@@LIUDMILA-13 это не немец. Немцы на "готово" не говорят "bereit".
Обожаю ваши рецепты. Они понятны и вполне выполнимы. Но вот этот хлеб , конкретно , не зашёл. Просто пиво не люблю. А вообще большое спасибо за ваш труд и время.
Очень интерессно и познавательно-спасибо и приятного аппетита..Guten Appetit